Kentucky receipt book

Cornmeal Muffins. One pint of cornmeal, 2-3 pint of buttermilk, 1 dessertspoon of lard, 1 teaspoon of salt, 1 well-beaten egg, 1 teaspoon of soda. Dissolve soda in the milk, add lard to meal, with the salt and well-beaten egg, then the milk, beat hard. Bake quickly in hot greased rings. Cornmeal Mush Batter Cakes. One pint of cornmeal mush, 2 tablespoons of flour, 1 teaspoon of baking powder, 2 well-beaten eggs, 1 teaspoon salt. Beat yolks very light, stir in the mush ; then flour ; beat hard ; add salt and the white beaten to a froth. Lastly baking powder ; cook on a hot, well-greased griddle. Com Bread. Two cups of sifted meal, ^/^ cup of flour, 2 cups sour cream or buttermilk, 14 cup of sugar or molasses, 2 well-beaten eggs, 2 tablespoons melted butter, 1 teaspoon salt. Sift flour and meal together, gradually add the milk, then butter, molasses, salt, the beaten eggs, and 1 teaspoon soda dissolved in a little milk. Pour in a greased pan and bake a chestnut brown. Sweet milk and baking powder, substituted for sour cream and soda makes an excellent bread. • Boston Com Bread. One cup of sour milk, ^/^ cup new milk, 1-3 cup molasses, % cup flour, 2 cups commeal, 1 teaspoon soda. Put in pan, steam 3 hours ; then brown a few minutes in the oven. Oormneal Dodgers. One quart of commeal, 1 tablespoon butter or lard, 1 teaspoon salt. Mix with cold water, make into oval cakes with the hand ; bake in a hot oven or greased pan, until crust is a chestnut brown. New England Oomcake. One quart of milk, 1 pint commeal, 1 teacup flour, 2 tablespoons melted butter, 1 teaspoon salt. Scald the milk, gradually pour it on the meal ; when cool, add butter and salt, 2 well-beaten eggs, ^4 teaspoon soda, dissolved in a little water. Pour mixture into buttered deep pans, leave for 20 minutes to rise, then bake 30 minutes. Hominy Batter Cakes. One pint of cold cooked hominy, scant measure, 1 tablespoon butter, 1% tablespoons sifted flour, 2 eggs, 1 pint new milk, 1 teaspoon salt. Have hominy cooked and cool, stir in beaten yolks, add rest of ingredients, then the frothed whites. Bake on a hot greased griddle. TOAST Toast. Cut thin slices of bread, and toast a chestnut brown, then trim off crust, dip in hot water, with some melted butter in it ; set in hot oven a few minutes, and serve. Toast. Cut thin slices of bread, and toast a chestnut brown, then trim off crusts, and pour over a cream dressing. Dressing for Toast. One pint of cretam, 1 dessertspoon of butter, % teaspoon salt. Put cream in double boiler, and when scalding hot, add butter and salt ; pour over toast. Serve immediately. Ham Toast. Three ounces of lean ham, 1 ounce of butter, a dash of chopped parsley, pepper and salt. Mince ham very fine, and put in a sauce- pan with batter and seasoning; shake until it comes to the boiling point. Serve at once on buttered toast. Cheese Toast. Mince cheese fine, season with mustard, cayenne pepper and salt. Spread on buttered bread, and set in hot oven to brown. Serve at once. Fish on Toast. Put into boiling salted water, ^ pound of fresh halibut, or any fish with white meat ; cook until done. Bemove from the water and chop fine; add 2 tablespoons of melted butter, 6 eggs beaten until light, season with salt and pepper. Put in frying pan 1 tablespoon of butter; when it melts tilt the pan to grease sides, pour in eggs and fish, stir same way until eggs are cooked lightly. Dip toast in hot salted water, pour on the fish, serve at once. Meat Toast. Dice any scraps of cold meat, put in saucepan with 1 pint of water, simmer 20 minutes closely covered. Then add 1* tablespoon butter and 1 dessertspoon flour well blendod, salt and pepper. Cook until it thickens, then pour on thin slices of toast. Serve at once. Cheese Toast.